Now that it’s been over a two weeks since i’ve tempted you with the sticky toffee butterscotch sauce, it’s time for the rest of the recipe!
This has become a definite favorite of mine since I tried it for the first time last year! I didn’t really know what it was, but after trying it at a restaurant a couple time I just had to try it!
It’s the perfect holiday cake to serve this year. It’s warm, gooey-sticky sweet and tastes even better with whipped cream. I made it for Christmas last year and I’m debating on whether or not making it again this year. I made it last week for a family dinner we went to, but this time instead of using a regular cake pan I used a bundt pan and I added a little spice to it! Otherwise, it doesn’t call for any spices and it was just missing that hint of flavor.
If you’ve never eaten sticky toffee pudding, or have been meaning to bake it, do it now. Now! It is so so so so good. I serve it warm with whipped cream on top. Mmm… I wish it were last week all over again!
I’ve also finally found a place to live in Victoria while I’m at school, and lucky me! I even basically get my own little kitchen on the bottom of the house, as most of the roommates don’t use it. I’m just happy I can bring over my baking dishes!!
Sticky Toffee Pudding – Bundt Cake Style
- 1 1/2 cups pitted dates
- 1 1/2 cups water
- 1/4 tsp. baking soda
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1 1/4 cups packed light brown sugar
- 3/4 stick butter, softened
- 3 eggs
- 1 1/2 tsp vanilla
- 1 tsp. Nutmeg
- 2 tsp. Cinammon
- Preheat oven to 350 degrees. Butter and flour eight 6-ounce ramekins or a 9×2 inch square baking pan. (I used a bundt pan)
- Combine in a small saucepan: pitted dates, coarsely chopped, and water
- Bring to a boil, then reduce the heat and simmer, uncovered for 5 minutes.
- They will be nice and plump. Remove from heat and stir in: baking soda. Set aside.
- Whisk together in a small bowl all-purpose flour, baking powder.
- Beat in large bowl on high speed until lightened in color and fluffy brown sugar and butter. Beat in one at a time eggs, and vanilla.
- Gradually add the flour mixture, beating on low just until mixed. Stir in the date mixture, until just combined. Pour into the prepared dish(es).
- If using ramekins, put them on a baking sheet. Bake until the pudding is a deep golden brown and a skewer inserted in comes out moist but clean, 20-25 minutes. About 35 minutes for a single larger dish. Cool on a rack for 10 minutes. Run a knife around the edge of the dish(es), then turn out the pudding and invert onto the rack, right side up, to cool slightly. Serve warm, each serving covered generously with warm Butterscotch Sauce.